VIET LOCAL - Vietnamese Coffee Beans

28/08/2026

What does a direct farm model really mean to the families behind the coffee?

For us, it means building a market that gives farmers more reasons to keep investing in their farms.

We currently work with a family of five siblings managing 50 hectares of coffee, alongside 15 other farming families, each managing 2–3 hectares.

Together, we are preparing for the coming harvest with a capacity of around 3,500 bags (60kg each) of Arabica, all following the same full-wash processing standard, targeting 82+ quality.

But the numbers are only part of the story.

When farmers have a reliable market for quality coffee, they can plan ahead, invest in better farming and processing, and build a more stable livelihood for their families.

That is the kind of direct relationship we want to build—not simply selling coffee from a farm, but building a market that helps farming families stay in coffee.

If you care about a direct farm model and have room for a new supplier, I’d love to send you samples. And if you ever visit Vietnam, we’d be happy to welcome you to our farms and show you the model in person.

10/08/2026

For years, Liberica was planted to protect our coffee farms from strong winds. Then we discovered it had another gift—a surprisingly smooth and sweet cup with distinctive notes of jackfruit and tropical fruits.

We craft it into Steeped Coffee, so you can enjoy this hidden gem without any equipment. Just add 5–7 oz of water, steep and enjoy or keep it refrigerated at 5–10°C (41–50°F) for 6–8 hours for a refreshing Cold Brew.

Do you want to try it? Samples are available for delivery across the US.

14/07/2026

Quality grows when farmers see a future.
People often ask how we encourage hundreds of farming families to consistently meet our quality standards.

The answer is simple: we don't force anyone.

At the end of 2025, we built our first drying facility in the heart of the village. In our first harvest, we purchased coffee from 11 neighboring families.

Today more neighboring families bring us samples whenever we have requests from roasters. We cup every lot, explain our quality standards, and only purchase beans that meet them. If a lot doesn't qualify, farmers leave knowing exactly what to improve for the next harvest.

When farmers see that better processing creates better market opportunities, they choose to improve.
Real change doesn't start with instructions.
It starts with trust, transparency, and a market that rewards quality.

09/07/2026

Because I believe specialty coffee shouldn't only belong behind expensive equipment.

Sometimes it's brewed in a hotel room before sunrise.
Sometimes beside a quiet lake.
Sometimes at your desk between meetings.

We created our Steeped Coffee for those moments.

Inside each bag is the same Vietnamese Arabica we carefully source and roast, with notes of dried fruit, almond, citrus, and chocolate.
No equipment.
No complicated brewing.
Just hot water, a few quiet minutes, and a great cup of coffee—wherever life takes you.

I would love to hear your thoughts:
What does specialty coffee mean to you today?

03/06/2026

27/05/2026

For years, Robusta was seen merely as a commodity coffee, recognized mainly for its bitterness.

Today, Fine Robusta transforms that perception. Made from carefully handpicked ripe cherries and refined through strict processing methods, it delivers a bold yet smooth cup with rich nutty sweetness and subtle fruity notes.

More importantly, enjoying a quality cup of coffee has never been easier. Simply steep the coffee bag in hot water, and your cup is ready to enjoy in just 3 minutes.

Feel free to ask for samples and details.

06/03/2026

Have you ever wondered where the money you spend on a cup of coffee actually goes?
Coffee shop → Roastery → Importer → Exporter → Local trader/processor → Fresh cherry trader → Farmer.
By the time your payment reaches origin, often only around 2% goes back to local processors and farmers.

Yet their income is tied to the volatile C market price — a system that does not reflect real production costs or living conditions. As a result, farmers and processors struggle every day just to survive.

We are working to change this.
Instead of relying on traditional import-export layers, one local processor acts as the export representative for multiple processors, keeping more value at origin. We are fully transparent with our buyers about how payments are distributed — to farmers, cherry traders, processing, logistics, and our own margin.
At the same time, we support roasteries in importing green beans directly. By partnering with forwarders in different countries, we simplify the import process. We are also establishing warehouses in the US and Slovakia to accommodate smaller-volume orders.

As coffee drinkers, your choices matter. Take a moment to ask where your coffee comes from — and how the farmers are truly paid.

23/02/2026

I stayed at a beautiful beachfront hotel last week. Pool, gym, ocean view — they got everything right.
EXCEPT THE COFFEE
Day 1: bad. Day 2: still bad. Day 3: “Good news — we’ve upgraded you to fresh French press in the VIP lounge.”
Perfect. Finally.
I walk in, see a high-end machine, whole beans in the hopper… this should’ve been great. It wasn’t. Same terrible coffee. Just fresher.

That’s when it hit me: You can’t fix a bad core product with better equipment. In business, we often try to "fancy up" a broken process instead of fixing the foundation. We invest in expensive software, sleek branding, or premium packaging—but if the underlying service is flawed, all you’re doing is delivering a bad experience faster.
That one detail? It’s what I remember most. Not the beach. Not the room. The coffee.

☕ We don’t cut corners on coffee. Ever.

P/S: The story was written by Michael Tilley during his vacation at a luxury resort in California. They tried to sign him up for an annual membership.

04/02/2026

One year since the BIGGBY COFFEE team first visited.
Time has flown by, while I’ve been moving steadily toward a vision of stability for our people and sustainability for the environment.

That visit strongly inspired me to take a major step forward.
I set up a drying mill in the heart of the village, where 80% of households depend on coffee farming and processing. Along the way, I built close relationships with my neighbors, aligning on market expectations for quality and consistency.

Today, one neighbor is even planning to install a similar drying system for the next crop — a small but meaningful sign of shared progress.
It took a full year to prepare these changes.
2025–2026 harvest update:
• 100 MT Arabica green beans
• 82 cup score
• Produced by 20 households
• Packed in 60 kg jute bags, each lot named after the producing family
If you’re looking for new origin coffees for 2026, I’d be happy to share samples.
We also have warehouses in the US and Slovakia, supporting small and flexible orders.

14/01/2026

Samples of fully washed Bourbon will be available at the World of Coffee Dubai 2026. The coffee is processed by Kiet’s family.
Kiet is 28 years old and currently single. He lives with his parents at an elevation of 1,600 meters above sea level, in a house facing the mountains. He works together with his parents on 1 hectare of Bourbon coffee.
Three years ago, his family changed their processing method by picking only ripe cherries, fermenting them under water until all the mucilage was removed, and then drying them in the sun. Each harvest, he processes around 2,000 kg of green beans.
This is the first year we are cooperating to introduce this lot to roasteries. The FOB price is USD 10,500 per metric ton, from the port of Ho Chi Minh City, Vietnam.